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Strawberry Crunch Cheesecake Bites Recipe

★★★★★

4.7 from 144 reviews
  • Author: Marina
  • Total Time: 4 hours 25 minutes
  • Yield: 36 bites 1x
  • Diet: Vegetarian

Description

Strawberry Crunch Cheesecake Bites are rich, creamy no-bake cheesecake squares topped with a buttery strawberry shortcake style crumble. Perfect as an easy dessert, quick breakfast treat, or fun snack, these make-ahead bites combine a golden Oreo cookie crust, fresh strawberries in the filling, and a crunchy topping made with freeze-dried strawberries. They are crowd-pleasing and best served chilled.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed golden Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 1 pinch fine sea salt

Cheesecake Filling

  • 16 ounces full fat cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/4 cup sour cream
  • 1 cup cold heavy whipping cream
  • 1 cup finely diced fresh strawberries

Strawberry Crunch Topping

  • 1 cup crushed golden Oreo cookies
  • 1 cup crushed freeze-dried strawberries
  • 1 pinch fine sea salt (optional)
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Prepare the Pan: Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides to easily lift out the cheesecake later. Lightly mist the uncovered pan sides with nonstick spray.
  2. Make the Crust: In a medium bowl, combine the 1 1/2 cups crushed golden Oreo cookies with melted butter and a pinch of fine sea salt. Stir until crumbs are evenly moistened and texture resembles damp sand.
  3. Form the Crust: Press the crumb mixture firmly and evenly into the pan’s bottom using the bottom of a measuring cup or glass to compact. Chill in the refrigerator while preparing the filling.
  4. Whip the Cream: In a cold mixing bowl, whip the cold heavy cream until stiff peaks form using a hand or stand mixer. Place whipped cream in the refrigerator to keep cold.
  5. Mix the Cheesecake Base: In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add powdered sugar, vanilla extract, lemon juice, and sour cream, beating again until silky and well combined.
  6. Add Fresh Strawberries: Gently fold finely diced fresh strawberries into the cream cheese mixture until evenly distributed.
  7. Fold in Whipped Cream: Using a spatula, carefully fold the chilled whipped cream into the cheesecake filling in two to three additions, using light sweeping motions to keep the mixture airy and thick.
  8. Assemble the Cheesecake Layer: Spread the cheesecake filling evenly over the chilled crust, smoothing the top with an offset spatula or spoon. Cover the pan tightly with plastic wrap or foil.
  9. Chill Until Firm: Refrigerate for at least 4 hours or overnight for best results, until the cheesecake feels firm to the touch. To speed up chilling, freeze for 45–60 minutes, but do not freeze solid.
  10. Make the Strawberry Crunch Topping: While the cheesecake chills, mix together 1 cup crushed golden Oreo cookies, crushed freeze-dried strawberries, a pinch of salt, and melted butter until small clusters form. Spread on parchment-lined tray to dry slightly.
  11. Top and Slice: Lift the chilled cheesecake out of the pan using the parchment overhang and place on a cutting board. Scatter the strawberry crunch mixture evenly over the top, gently pressing it to adhere. Using a sharp knife wiped clean between cuts, slice into about 36 bite-sized squares.
  12. Serve: Serve the cheesecake bites chilled and enjoy!

Notes

  • Ensure cream cheese is fully softened for a smooth, lump-free filling.
  • For cleanest cuts, chill assembled cheesecake overnight before topping and slicing.
  • Reserve some of the cookie and freeze-dried strawberry topping to sprinkle on bites just before serving for extra crunch.
  • To make gluten-free, substitute the golden sandwich cookies with gluten-free vanilla sandwich cookies or graham-style cookies, ensuring all ingredients are gluten-free certified.
  • Freeze any leftovers by placing bites in a single layer on a tray, then transferring to an airtight container with parchment between layers; freeze up to 2 months.
  • Thaw frozen bites in refrigerator before serving or eat slightly frozen for an ice-cream-bar texture.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: strawberry crunch cheesecake bites, no bake cheesecake bites, easy dessert recipe, make ahead dessert, strawberry shortcake crumble, party desserts, summer dessert ideas

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Find it online: https://marinamontclair.com/strawberry-crunch-cheesecake-bites-recipe-3/